Traditional foods are those foods, which are passed on through generations and consumed by many generations. Nihari is such a food, which entertained our minds for many years. Nihari is a stew-based dish. Slow cooking of meat along with bone marrow makes this dish. Beef, mutton, chicken etc meat are used in Nihari. For adding flavour to the dish various ingredients such as long pepper, cloves, garam masala, cardamom etc are used.
Nihari is normally cooked in big vessels for long hours. Generally, it takes somewhere between six to eight hours. Sometimes it is cooked overnight and the meat melts down completely to add a different texture to the buttery stew. It is often garnished with ghee, green chillies and coriander leaves. It is traditionally enjoyed with various types of roti.
The word “Nihari” came from the Arabic word “Nahar” which translates to “Morning”. The background of this came from the fact that Nawabs of the Mughal Empire used to eat this as breakfast after their morning prayers (Fajr).
The origin of Nihari dates back to the 17th-18th century. There is a debate about the development though. Some historians mark Delhi as its origin and others say that it was the product of the Awadhi Khansamas which took its final form in Old Delhi’s kitchens. Back in the day, it was a traditional dish of Muslims in India. It spread across Pakistan after the partition in 1947.
During that time, it also spread its place in the heart of Bangladeshi people through its delicious taste. Now it is considered a traditional dish in Bangladesh. It is a very popular delicacy in many parts of Bangladesh, especially in Dhaka and Chittagong. Beef Nalli Nihari is undoubtedly the most desired one for most people. From big restaurants to the roadside food cart, Nihari is sold everywhere.
A long queue can be noticed outside the more renowned shops, especially in the morning. Everyone wants to start the day on a good note with the amazing taste of Nihari. I am sure you also will not miss such a chance if you are also a fellow meat lover.
